"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pumpkin Dip Recipe

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This recipe for Pumpkin Dip, by , is from The Dunkel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Dunkel

Category:
Category:

Ingredients:  
Ingredients:  
One 15-ounce can pure pumpkin puree
2/3 cup packed light brown sugar
3 ounces cream cheese, at room temperature
3/4 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
3/4 cup heavy cream
Ginger snap cookies, for garnish
Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers

Directions:
Directions:
Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

 

 

 

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